As consumer habits evolve and market expectations rise, potato processors across the globe are under increasing pressure to deliver products that are consistent, cost-efficient, and sustainable. Whether slicing for potato chips or cutting for French fries, precision and adaptability are now more crucial than ever.
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"Ease of use is no longer a nice-to-have – it's essential," says Tim Van Win, Sales Manager Benelux at Fam Stumabo. "That's why we've engineered our machines to be as intuitive and low-maintenance as possible, with smart diagnostics that help operators detect issues before they become problems. It's about efficiency, but also about peace of mind."
A changing potato market
From premium chip textures to the rise of coated fries for takeout or home delivery, processors are seeing strong shifts in what buyers want, and when and where they want it. Globally, potato chips continue to diversify, with growth in crinkle cuts, artisanal thick batch-style chips, and unique shapes tailored for branding and differentiation. Meanwhile, coated fries now account for up to 90% of some quick-service restaurant deliveries, due to their ability to retain crispiness longer.
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Behind these trends lies a need for technology that can adapt quickly to different shapes, potato types, and production goals, without compromising on quality or throughput.
"Customers are no longer satisfied with traditional formats only. There's a clear push for distinctive shapes that help brands stand out," says Tim Van Win. As the gap between French fries and snacks narrows, the boundaries between French fries and snacks begin to fade, hybrid solutions are emerging, and we're ready to support that evolution."
Two segments, one technology partner
"Fam Stumabo supports both small and industrial-scale processors with equipment that combines engineering precision with user-friendly operation."
For potato chips, Fam Stumabo offers solutions like Scalibur, designed for consistent slicing and reduced cell damage, which supports better frying performance and helps lower acrylamide formation. For processors looking for flexibility, Centris 400P offers high-capacity slicing with interchangeable cutting heads for different chip styles.
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In French fry production, machines like SureTec 240P are optimized for large-scale output, featuring built-in intelligence for issue detection and process communication. For smaller or vertically integrated producers, such as farms now investing in their own cutting and frying capabilities, solutions like Dorphy offer compact, efficient cutting with easy setup and low training needs.
Looking ahead
"As global processors seek ways to improve margins, reduce waste, and respond to more fragmented demand, Fam Stumabo's collaborative approach, which combines cutting machines with custom blade design and close technical support, offers a strong competitive advantage. From Europe to Latin America and beyond, the future of potato processing is local, smart, and increasingly customized. And Fam Stumabo is ready to cut through the complexity."
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For more information:
Nathalie Demeulemeester
Fam Stumabo
Tel: (+32) 3 450 92 56
Email: [email protected]
www.fam-stumabo.com
